Okay
it is Pesto season and I love to make pesto, but I find if you always use Basil
it always tastes the same. So I have
changed it up with Lemon Basil, or Parsley or even Cilantro, but this recipe I
found on Dunk and Crumble for a pesto made with tarragon and cashews is without doubt the best in unique
tastes for pesto. The underlying flavor
of lemon certainly made my taste buds happy!
Cashew Tarragon Pesto
1
large bunch fresh Italian flat-leaf parsley, roughly chopped
4
tablespoons roughly chopped fresh tarragon
1/2
cup raw cashews
zest
from 1 lemon
juice
from 3 lemons
a handful of lemon balm or lemon verben stripped from the stems
1
garlic clove, peeled
1/3
cup olive oil
3
tablespoons lemon vinegar or chive herbal vinegar
salt
and freshly ground black pepper
Directions:
Toast
cashews in a dry pan over medium heat until lightly brown and fragrant.
Allow to cool slightly.
Purée
parsley, tarragon, nuts, lemon and lemon juice, lemon herbs and garlic in a food processor. Add the olive oil, vinegar, and a bit of salt and pepper, and blend until
a coarse paste forms. Add a few tablespoons of warm water to thin the
sauce to desired consistency, and adjust seasoning to taste.
Use
as a sandwich spread, atop a bowl of hot pasta, or alongside roasted chicken.
Makes
about 3 cups pesto.
No comments:
Post a Comment